Monthly Archives: May 2015

Seafood Macaroni Salad for Memorial Day!

It’s hard to believe Memorial Day is already here. It seems like spring just flew by, but I’m thrilled to celebrate the start of summer. Even though it looks like it will be a little cold, the weekend looks great. I’ll be spending the weekend with family and friends at the shore. Whether you’re staying at home or heading out-of-town, I’m sure for many the weekend will include a barbecue. This macaroni salad is a great addition to any barbecue or picnic. The recipe is easy, and the addition of seafood means you’re not just bringing the same old macaroni salad. It’s a sweet, crunchy, delicious side for your next barbecue.

To start, chop 2 bell peppers (I used a yellow and red but any will do), 1 small sweet onion, and 2 ribs of celery. Set them aside.pepperschopped peppersonionscelerychopped veggiesFor the seafood, you’ll need 3 small cans of small shrimp and 3 small cans of lump white crab meat. Drain the seafood well and set aside.shrimpcrabmeatNext, make the dressing. Combine a 15 oz jar of mayonnaise, 1/4 cup sugar, 1 teaspoon white vinegar, salt, and pepper. If the dressing is too thick, you can always add a little milk to thin it out.mayosugarvinegardressingalmost readyFor the pasta, I like to use elbow. It just seems like macaroni salad should always include elbow macaroni. Cook 2 lbs elbow macaroni according to package directions. Drain, then add back to the pot with cold tap water and drain again. Normally, I never suggest “rinsing” the pasta, but for macaroni salad, it works to cool the pasta down. elbowsFinally, mix everything together in the pot you boiled the pasta (no need to dirty something else). Add the pasta, veggies, seafood, and dressing, and stir thoroughly to combine. Give it a taste for seasoning, then refrigerate until cool. It’s best if you can make the salad a day before serving so the flavors can meld, but if you’re in a pinch, just make sure everything is cold.adding pastaadding veggiesadding seafoodadding dressingdoneI hope you all have a wonderful Memorial Day weekend full of family and friends, and maybe some sun! Enjoy!

Hitting the Garden Hard!

It seems like out of nowhere, summer arrived. It’s hot, humid, and wonderful out. With the warm weather, the garden has been bursting. It’s been a ton of work to clean out the garden, trim back trees, and weed, but it’s been amazing to see so many beautiful flowers and plant come to life. Before the dog days of summer really get here, I thought I’d take you for a little tour of the garden.huge rhododendronThis amazing rhododendron is my favorite plant. There are tons of white blooms bursting all over, and it’s HUGE.

 

white rhododendronDetail of the beautiful white rhododendron.

 

red rhododendronIn addition to the huge white rhododendron, there are several deep red ones. The blooms are a striking color.

 

hostasAlthough it’s a bit hard to tell, this is a pretty steep hill. I was thrilled to see hostas growing along the hill. I’m going to add a few other perennials to the hill, but this is a great start.

 

variegated hostasIn the front yard, there is this variegated hosta, which provides great contrast.

 

fernsThere have been ferns popping up everywhere. These are in a shady area under a pine tree. I may add some ostrich ferns to the mix, just to add some height, and maybe some Japanese painted ferns for some color.

 

azaleaIn the front yard, there are at least 10 azaleas. Some of them haven’t been cared for too well, but they all bloomed this year. This one was one of the show stoppers, even though early in the spring it was being attacked by a woody vine. It’s a beautiful coral color.

 

more azaleasAnother azalea that’s doing well in the front is this lovely lavender one.

 

treesThese are some of the trees providing lots of shade in the front yard. Thankfully it’s a mix of types of trees, including several red maples, adding a mix of color.

 

creeping phloxThis creeping phlox is not doing so well in the shady front yard. Hopefully it will take off when I move it to a sunnier spot.

 

vincaOn the side of the house, there is a spot under the pine trees that’s covered with vinca. It’s hard to see, but there are beautiful purple flowers all over the vines.

I hope you’re enjoying your time in the yard as much as I am. It’s been a lot of work cleaning out a new space, but it’s great to see some payoffs already!

A Sweet Treat…Kentucky Derby Pie!

The first Saturday in May means horse racing. At least that’s what I’ve come to find out. It’s the Kentucky Derby. While I’m not a big follower of horse racing, I do have an event to attend tonight to celebrate the race. So, if you’re going to bring something to a Kentucky Derby party, it might as well be Kentucky Derby pie!

Kentucky Derby Pie is essentially pecan pie with chocolate chips. With the addition of bourbon, it’s a sweet pie with a kick. I found this recipe in Southern Living. It’s an easy pie and bakes up beautifully.

This pie calls for a single pie crust. I used my standard pie crust recipe to make a 9 inch pie crust. Line a pie plate, with the crust, crimp the edges, and then scatter 1 1/2 cups chopped pecans and 1 cup semisweet chocolate chips on the unbaked crust.pie crustrolled outmeasuringpie crust readyadding pecansadding chocolate chipsPour 1 cup dark corn syrup, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/4 cup bourbon in a large saucepan. If you don’t have bourbon, you can just use any whiskey you might have on hand. Bring the mixture to a boil over medium heat. Stir constantly and boil for 3 minutes. Be careful, the mixture will bubble up a bit, but a large pan will hold everything. After 3 minutes, the sugars will be dissolved, then remove from heat and set aside.corn syrupsugarbrown sugarbourbonbeginning to boilIn a medium bowl, whisk 4 eggs. Add 2 teaspoons cornmeal, 2 teaspoons vanilla, 1/2 teaspoon salt, and 1/4 cup melted butter. Whisk everything to combine, then slowly add about 1/4 of the sugar mixture, whisking thoroughly so you don’t cook the eggs. Continue to add the rest of the mixture and whisk to combine. Carefully pour the filling over the nuts and chocolate chips. I do this right next to the oven, with the pie already on a sheet pan so it’s ready for the oven. Bake at 325 for 55 minutes, until set.eggscornmealvanillabuttercombiningcombinedready for the ovenTonight, grab your big straw hat, a mint julep, and this dessert, and enjoy the Derby!